Creamy, warmly spiced, and just the right amount of sweet — Mom’s Sweet Potato Pie is the kind of dessert that feels like a hug on a plate. This classic Southern favorite blends velvety mashed sweet potatoes with butter, cinnamon, and a hint of vanilla for a pie that’s comforting and deeply flavorful. Fun fact: sweet potato pie was a holiday staple long before pies made with pumpkin gained popularity, and many families guard their own versions like a treasured secret.
This recipe is delightfully simple and quick to prepare, making it perfect for busy weeknights or last-minute gatherings. If you enjoy wholesome family recipes, you might also like my take on a similar heirloom sweet potato pie, which leans into old-fashioned techniques. Read on — you’re about to make a pie that will disappear before you can set the table.
What is Mom’s Sweet Potato Pie?
Why call it Mom’s Sweet Potato Pie? Is it a loving nod to the handwritten notebook in the kitchen drawer, or simply the pie that always got second helpings at family dinners? Who knows — maybe Mom knew that “the way to a man’s heart is through his stomach.” Did she slip an extra pinch of cinnamon in just to see the smiles? This recipe carries that cozy, slightly mischievous spirit. Try it and see if it becomes your family’s signature dessert — then tell your own story and pass it on.
Why You’ll Love This:
- Silky, rich filling: The mashed sweet potatoes create a luxuriously smooth texture that feels decadent without being heavy. Each bite brings warm cinnamon and nutmeg notes that linger pleasantly.
- Budget-friendly and satisfying: Making this pie at home costs far less than storebought specialty pies, and it stretches well to feed a crowd — a small investment of staple ingredients yields big rewards.
- Simple toppings, big impact: A dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup elevates the flavors without masking the sweet potato’s natural sweetness.
If you loved our pumpkin pie variation, this one offers a similar cozy warmth but swaps pumpkin’s earthiness for sweet potato’s buttery richness. Ready to give it a try? Preheat that oven and let’s make something memorable.
How to Make:
Quick Overview
This pie is easy to assemble, bakes to a golden finish, and rewards you with a creamy, custard-like filling. The steps are straightforward: prepare the sweet potatoes, mix the filling, pour into a crust, and bake. Expect about 15–20 minutes active prep time and roughly 50 minutes of baking. The standout element is the velvety filling that sets just enough to slice cleanly while staying moist and tender.
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes), boiled or baked and peeled, then mashed until smooth
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup sugar, granulated
- 1/2 cup milk, room temperature or slightly warmed
- 2 large eggs, room temperature for best mixing and texture
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust, store-bought or homemade
Directions
- Prepare the sweet potatoes: Boil whole sweet potatoes in a large pot until a fork pierces easily (about 20–30 minutes), or bake at 400°F for 45–60 minutes until tender. Let cool slightly, then peel and mash until very smooth — no large lumps. For creamier texture, pass through a sieve or use a hand mixer briefly.
- Mix the filling: In a large mixing bowl, combine 2 cups mashed sweet potatoes, 1/2 cup melted butter, 1 cup sugar, 1/2 cup milk, 2 large eggs, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon vanilla extract. Beat or whisk until the mixture is silky and evenly combined. Scrape the bowl sides to ensure no unmixed potato pieces remain.
- Assemble the pie: Pour the sweet potato filling into the unbaked 9-inch pie crust. Smooth the top with a spatula or the back of a spoon for an even surface. Tap the pan gently on the counter to release any air bubbles.
- Bake the pie: Preheat your oven to 350°F (175°C). Place the pie on a middle rack and bake for about 50 minutes, or until the center is set and the crust is golden brown. To check doneness, the filling should be mostly firm with a slight jiggle in the center — it will continue to set as it cools.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. This helps the filling firm up for clean slices. Garnish each slice with whipped cream or a dusting of cinnamon if desired.
What to Serve With:
- Classic pairing: Cool whipped cream or a scoop of vanilla ice cream brightens the warm spices and adds a creamy contrast.
- Beverage options: Serve with hot coffee, spiced chai, or a glass of cold milk to balance the sweetness.
- Full meal ideas: Pair with roasted turkey or glazed ham for a holiday spread, or serve after a simple roasted chicken dinner.
- Light sides: A crisp green salad with a citrus vinaigrette can balance the pie’s richness if you’re serving it as part of a main meal.
Top Tips for Perfecting:
- Use room-temperature eggs and milk to help the filling blend smoothly and bake evenly.
- For an ultra-smooth texture, push mashed sweet potatoes through a fine-mesh sieve or use an immersion blender briefly.
- To prevent a soggy bottom crust, blind-bake the crust for 5–7 minutes before adding the filling, or bake on a preheated baking sheet.
- Adjust spices to taste: increase cinnamon slightly for warmth, or add a pinch of ginger for a brighter note.
- Avoid overbaking: check at 45 minutes. Overbaking dries the filling — aim for a slightly jiggly center that sets as it cools.
Include this version of the pie when you want a reliable, old-fashioned dessert that’s as good on a weekday as it is at holiday gatherings. If you want a portable twist, try the bar version described in our sweet potato pie bars recipe for a bake-and-go option.
Storing and Reheating Tips:
- Refrigeration: Store leftover pie covered tightly in the refrigerator for up to 4 days. Chill before serving for firmer slices, or let sit at room temperature for 20 minutes.
- Freezing: You can freeze the baked, fully cooled pie wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm individual slices in a 300°F oven for 10–12 minutes or microwave gently in 20-second intervals until just warmed. Avoid overheating to keep the custard creamy.
FAQs
Can I use canned sweet potato puree instead of fresh sweet potatoes?
Yes — you can substitute canned sweet potato puree, but drain any excess liquid and taste for sweetness before adding sugar. Measure 2 cups of drained puree.
How can I tell when the pie is fully cooked?
The pie is done when the edges are set and the center has only a slight jiggle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
Can I make the pie ahead of time for a party?
Absolutely. Bake the pie a day ahead and store it in the refrigerator. Bring to room temperature or warm slightly before serving.
What can I use instead of milk?
You can substitute evaporated milk for a richer texture, or use a non-dairy milk such as almond or oat if you need a dairy-free option.
How do I prevent the crust edges from burning?
If the crust edges brown too quickly, cover them loosely with foil or a pie shield halfway through baking to protect from over-browning.
Conclusion
Mom’s Sweet Potato Pie is a simple, satisfying dessert that brings warmth and nostalgia to any table. It’s easy to prepare, budget-friendly, and perfect for sharing with family and friends — the kind of recipe that becomes a tradition. If you’re curious about a classic variation and the story behind another cherished version, check out Mom’s Sweet Potato Pie – A Dash of Soul for more inspiration. Give this recipe a try, share it with loved ones, and enjoy the smiles that follow.
Mom's Sweet Potato Pie
Equipment
- Mixing Bowl
- Pot
- Oven
- Pie Dish
Ingredients
Ingredients
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, boiled or baked and peeled)
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup milk room temperature or slightly warmed
- 2 large eggs room temperature for best mixing and texture
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 9-inch unbaked pie crust store-bought or homemade
Instructions
- Prepare the sweet potatoes: Boil whole sweet potatoes in a large pot until a fork pierces easily (about 20–30 minutes), or bake at 400°F for 45–60 minutes until tender. Let cool slightly, then peel and mash until very smooth — no large lumps.
- Mix the filling: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, sugar, milk, eggs, cinnamon, nutmeg, cloves, and vanilla extract. Beat or whisk until the mixture is silky and evenly combined.
- Assemble the pie: Pour the sweet potato filling into the unbaked pie crust. Smooth the top with a spatula or the back of a spoon for an even surface.
- Bake the pie: Preheat your oven to 350°F (175°C). Place the pie on a middle rack and bake for about 50 minutes, or until the center is set and the crust is golden brown.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. Garnish each slice with whipped cream or a dusting of cinnamon if desired.